Used a 1.26# Prime ribeye (sourced from a South Dakota Ranch) for Meathead's "Smoked Sous-Vide Steak" recipe (page 221). Followed all the steps with one exception--I seared the steak on my Blackstone---and I'm a believer!! This is the way to go. I have sous-vided (is that a word?) steaks for some time now, but the smoking step adds another dimension.
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